Basic Unsweetened Applesauce

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Basic Unsweetened Applesauce
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Basic Unsweetened Applesauce

Added by: on Sep 30th, 2013
This is a very basic recipe for unsweetened applesauce. I use it all the time in the kitchen. I add it to pancakes, muffins and breads. Using sweetened applesauce just won’t do when baking. I like to add my own sugar in my own way when cooking. The kids usually like a little sugar in their .. more >
Prep Time:
20 min
Cook Time:
30 min
Ready In:
50 min



Original Recipe Yield: 24 servings (12 cups)


  • 12 cups apple quarters
  • 1 1/2 cups water
  • 1 tablespoon lemon juice
Nutrition Facts
Basic Unsweetened Applesauce

Servings Per Recipe: 24

Amount Per Serving

Calories: 27

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.3 mg
  • Total Carbs: 7.1 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 5.6 g
  • Protein: 0.2 g

how is this calculated?

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Wash, core and quarter the apples. If you do not have an apple corer, quarter the apple and slice the cores out by cutting off the inside point of each apple quarter. Use a large measuring cup to determine how many cups of apple quarters you have. For every four cups (1 quart) add 1/2 cup of water and a teaspoon of lemon juice to a large pot along with the apples. Bring the apples to a simmer over medium heat, stirring the apples every few minutes until the apples have cooked down so that all the apples are under the liquid line. Continue to simmer the apples until very soft, about 30 minutes. When the apples are very soft and falling apart, remove from the heat and force through a strainer, food mill or potato ricer. Discard the solids. Store apple sauce covered tightly in the refrigerator for a week or two. Apple sauce can also be frozen in small containers for many months.


For sweetened apple sauce add 2 tablespoons of white or brown sugar to every cup of apple sauce. For cinnamon apple sauce, stir in a 1/4 teaspoon of ground cinnamon for every cup of apple sauce.

Cooks' note:
This is an original recipe by Rebecca Richmond. It fist appeared on my blog at:


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